Perfect Instant Pot Soft, Medium, Hard Boiled Eggs
User Reviews
5
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Total Time
7 mins
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Calories
63 kcal
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Cuisine
International
Perfect Instant Pot Soft, Medium, Hard Boiled Eggs
Description
Perfect Instant Pot Soft, Medium, Hard Boiled Eggs utilizes controlled pressure cooking to produce consistent egg textures from soft to hard boiled. Placing eggs on a steamer rack above one cup of cold water prevents direct contact with water, steaming rather than boiling them. Cooking times vary from 5 to 14 minutes at low pressure, followed by immediate quick release to halt cooking and prevent over-doneness. Cooling eggs in cold water twice firms the whites and helps loosen shells for effortless peeling.
This method produces eggs with reliably uniform doneness and is convenient for cooking several eggs simultaneously. Adjusting time by reducing one minute for large eggs fine tunes the texture further. These eggs suit various uses such as salads, snacks, or breakfast plates.
Peeling the eggs under running water aids in removing shells cleanly. Serving immediately or storing peeled eggs refrigerated can provide ready-to-eat protein for meals or snacks.
Ingredients
- egg extra-large, straight from the fridge
- 1 cup water cold
Instructions
- Place Eggs in Pressure Cooker: Place a steamer rack in the pressure cooker. Add exactly 1 cup (250ml) of cold water in the pot. Place the eggs at the center of the rack.Close lid, then turn Venting Knob to Sealing position.
- Pressure Cook Eggs: Pressure cook at Low Pressure for your desired consistency (Soft Boiled Egg: 5 minutes to Hard Boiled Eggs: 14 minutes) + immediately Quick Release (Instant Pot: press the cancel button right away as well). Open the lid.*Pro Tip: For large eggs, reduce the pressure cooking time by 1 minute.
- Serve: Immediately place the eggs in a bowl of cold water for 30 seconds. Rinse the eggs under cold running water for 5 seconds. Then, pour out the water in the bowl and refill it with cold water and place the eggs back into the bowl for another 3 minutes. Peel the egg in running tap water. Serve & enjoy~
Notes
- Use a steamer rack and exactly 1 cup of cold water for even cooking without water contact.
- Adjust pressure cooking time by subtracting one minute for extra-large eggs or larger sizes to avoid overcooking.
- Cool eggs immediately in cold water baths to stop cooking and ease peeling.
- Peel eggs under running water to help remove shells smoothly.
Nutrition Information
Show DetailsNutrition Facts
Serving: 1Serving
Amount Per Serving
Calories 63 kcal
% Daily Value*
| Calories | 63kcal | 3% |
| Carbohydrates | 1g | 0% |
| Protein | 6g | 12% |
| Fat | 4g | 6% |
| Saturated Fat | 1g | 5% |
| Cholesterol | 164mg | 55% |
| Sodium | 75mg | 3% |
| Potassium | 61mg | 1% |
| Sugar | 1g | 2% |
| Vitamin A | 238IU | 5% |
| Calcium | 25mg | 3% |
| Iron | 1mg | 6% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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